Chicken Jalfrezi

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ cup or 56g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  1 tbsp or 6g

• Boneless Skinless Chicken Thighs

  Freshdirect

  454g

• Spices Ground Coriander

  Compliments

  2 tsp or 8g

• Paprika

  Spices

  1 tsp or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Garam Masala

  Frontier

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Salt

  Table

  1 ⅛ tsp or 7g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  3 tomato or 186g

• Tomato paste

  Canned, without salt added

  2 tsp or 11g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Green peppers

  Hot chili, raw

  2 pepper or 90g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Chili sauce

  Peppers, hot, immature green, canned

  1 tbsp or 15g

• Vinegar

  Distilled

  1 tsp or 5g

• Lemon juice

  Raw

  1 tsp or 5g

Directions

1. Heat oil in a large sauté pan over medium-high heat. Once the oil is hot, add the cumin seeds (they’ll start to sizzle) and onion. Sauté until the onions are golden (~7-8 minutes). Add the garlic and ginger and sauté for another minute, until aromatic.
2. Add the chicken and sauté until the color changes from pink to pale (~3 min). Add all the ground spices (coriander, Kashmiri red chili/paprika, turmeric, garam masala, red chili powder, and black pepper) and salt and sauté for 1-2 minutes. You’ll start to see the oil glisten and separate.
3. Stir in the puréed tomatoes and tomato paste (if using). Sauté for 5-6 minutes, until the tomatoes are cooked and the oil starts to glisten
4. Add the red and green bell peppers, onion (if using), green chili pepper, soy sauce, ketchup, and vinegar. Sauté for another 4-5 minutes, until the bell peppers have softened to your liking and you can see the oil separating from the curry. If the curry is starting to dry up, add 1/4 cup (60 ml) of water and sauté to desired consistency.
5. Turn off the heat. Squeeze in the lemon juice and garnish with cilantro. Serve immediately with roti, paratha, naan, or rice.